This is my coconut yogurt recipe. It is a simple and easy recipe. I make this with almonds or cashews or a mixture of both. All have turned out well. Tip: If you are doing the combination of all three. Blend and strain the almond-coconut mixture first, then add the cashews and blend well.
This is a probiotic food, which is very good for the gut. It is one of the main reasons to eat yogurt. Active cultures, such as L. Acidophilus, B.Bifidum, L.Bulgaricus, and S.Thermophilus, are in most vegan yogurts. These cultures help give the body good bacteria to fight (or eat) the bad bacteria. Probiotics also help in digestion and relieve constipation. Google the many splendid benefits of yogurt cultures! Now you may buy probiotics in capsule form, which I use, but I used to use dedicated vegan yogurt cultures, which are pretty expensive; so I had to switch to a cheaper option. Now, not all capsules are created equal. I use Jarrow Formulas, Ultra Jarro-dophilis 50+ billion. You may use any brand you are comfortable with using. In the past, after so many failures in making yogurt, I blamed it on my the poor quality of the probiotic capsules, but have recently realized that the quality of the coconut cream must be on point as well. I only use 100% coconut milk (Aroy-D Coconut Cream)!
Let’s talk about the other ingredients. The almonds, which I blanch due to using them in my feta-ish crumbles, are very nutritious. These nuts are high in calcium, phosphorous, magnesium, and potassium, and contain an array of other beneficial nutrients. Among their amazing health benefits, they help the blood, and are aid in getting rid of anemia, constipation, and respiratory disorders. If you have dental, hair, or skin problems, such as psoriasis, you may want to consider eating almonds for relief (See the Organic Facts article on almonds).
Coconut meat is also very nutritious food. It has benefits of fiber, protein, potassium, folate, iron, and healthy fats. What do I mean by healthy fats? Well, fats that have a thermogenic effect upon the body, thus helping the body burn more calories (See Organic Facts article on Coconut Meat).
I typically sweeten my yogurt with maple syrup (Grade A, formerly Grade B) and a pinch of pink Himalayan salt before I make my parfait. It reminds of me the very expensive Brown Cow Yogurt at Whole Foods. Sometimes, I change it up, but that’s my “go to!” Add vanilla, non-stimulating spices, and just play with the flavors of your favorite yogurts.
I typically use yogurt in some of my cheese substitutes, Mediterranean sauces, parfaits (LOVE), my mango lassi, and desserts. I do consider it a staple. Now, without further ado…
- ½ heaping cup blanched almonds
- 1 ½ cup thick/hardened coconut cream ( Aroy-D Coconut Cream)
- 1 probiotic* (50+ billion vegan capsule Jarodophilis Jarrow Formulas brand)
- Blend in a high-speed blender.
- Strain through a fine cheesecloth or milk bag.
- Add probiotic capsule and blend until warm.
- Pour into container and cover with a cheesecloth and rubberband.
- Let sit in a warm place for 6-18 hours, depending upon temperature (In cooler weather more time is needed). Optimal room temperature is around 90-100 degrees. Be sure to refrigerate after you taste to ensure it has a slightly sour or yogurt taste.
NOTE: This brand probiotic will last you about a year if you make yogurt once a week. I have seen people using two and three capsules, but nothing has worked for me in capsule form like this one. I keep mine stored in the refrigerator.
This is a creamy yogurt. For a more greek-like yogurt, you may add more almonds (but straining will yield less liquid) or once strained you may return to blender and add 1/4 to 1/2 cup of cashews. Yogurt will be a cream color once cashews are added. Yogurt is pure white without cashews. Another option is to add about 1/4 to 1/2 teaspoon of sunflower lecithin to your yogurt while processing. Generally the larger teaspoon creates a thick butter-like yogurt. Both methods (adding cashews or lecithin) will increasingly thicken your yogurt over time in the refrigerator.